The boys I work with are positively obsessed with the Thursday breakfast specialty served at the cafeteria next door – a basic food invention appropriately titled an “Eggchilada”.  At the core this is a very simple idea.  Take eggs.  Place in tortilla.  Cover with Mexican-esque toppings.  Devour.  Seems it would be the type of thing that’s a fun menu choice, but not worthy of a fiesta, right?

Wrong.

Come Thursday morning, it’s the first thing once they’ve all assembled. “Eggchiladas?  You going next door?  I’m going next door!” and suddenly the whole place is awash with “Pick me!” and “I want one!” and by the end of it all, the poor runner is bombarded with 7 different orders adding bacon, subtracting salsa, and “hurry up, I’m hungry!”

This one time, they also served Eggchiladas on a Tuesday.  It was utter madness.

I’m super picky about the way my eggs are cooked, but everyone in my pod gets them, so I’m pretty familiar with the process and the toppings.  So this Thursday, before work, I decided to go out on a limb and try my own concoction.

You know what?  It is pretty tasty.

Eggchiladas

You’ll Need:

2 eggs
1/4 c. milk
1 flour tortilla
1 tbsp. taco sauce (I used Ortega, medium)
1/4 c. shredded Mexican cheese
Salt
Pepper
dash cayenne pepper

 

How To:

Begin heating a small non-stick skillet on the stove.  Meanwhile, mix eggs, milk, salt, pepper, and cayenne in a small bowl.

Pour the egg mixture in the pan and move around with a spatula, as you normally would while making scrambled eggs.  Once the eggs are cooked and chopped to your preferred size, remove the skillet from heat and set aside.

Sprinkle cheese on one half of the open flour tortilla.  Lay eggs over cheese and drizzle taco sauce over the eggs.  Fold tortilla in half and enjoy!

Makes: 1 serving

Prep Time: 1 minute
Chill Time: n/a
Cook Time: 5 minutes
Calories:  394

Source: An OmNomOrigial.

Eggchiladas

  • Servings: 1
  • Time: 6mins
  • Print

You’ll Need:
2 eggs
1/4 c. milk
1 flour tortilla
1 tbsp. taco sauce (I used Ortega, medium)
1/4 c. shredded Mexican cheese
Salt
Pepper
dash cayenne pepper

 

How To:

Begin heating a small non-stick skillet on the stove.  Meanwhile, mix eggs, milk, salt, pepper, and cayenne in a small bowl.

Pour the egg mixture in the pan and move around with a spatula, as you normally would while making scrambled eggs.  Once the eggs are cooked and chopped to your preferred size, remove the skillet from heat and set aside.

Sprinkle cheese on one half of the open flour tortilla.  Lay eggs over cheese and drizzle taco sauce over the eggs.  Fold tortilla in half and enjoy!

Makes: 1 serving

Prep Time: 1 minute
Chill Time: n/a
Cook Time: 5 minutes
Calories:  394

Source: An OmNomOrigial.

Advertisements